Apricot and Lamb Tagine

A tagine is North Africa’s most famous culinary export – use it to slowly simmer lamb richly seasoned with fragrant cumin, cinnamon, chilli and ginger. Orange zest and apricots offset the savoury flavours with an authentic sweetness that is typical of Moroccan cuisine, while mint and roasted pistachios round off this melt-in-the-mouth stew.


Serves 4

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  • 2 Tbsp. olive oil
  • 1 onions, finely chopped
  • 1kg lamb cubes
  • 1 tsp cumin powder
  • 1 cinnamon stick
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 1 tsp dried chili flakes or 1 finely chopped green chilli, depending on how hot you like it
  • 2 oranges
  • 300ml lamb stock
  • 150g dried apricots
  • 100g pistachios, shelled
  • 1 Tbsp. olive oil
  • A few mint leaves


Preheat oven to 200°C.

In a tagine base sauté the onions in olive oil until translucent, set aside. Brown the lamb cubes on all sides and set aside. Add the remaining olive oil along with all the spices, ginger, garlic and chili flakes and sauté for 2 minutes. Add the lamb back to the dish with the zest and juice of one orange, the lamb stock and apricots. Cut the remaining orange into quarter and place amongst the dish.

Put the lid on and place the tagine in the hot oven and cook for 1 ¼ hours or until the meat is tender.

Just before serving, heat the olive oil in a small pan and roast the pistachio nuts. Allow to cool and roughly chop.

Sprinkle the nuts and mint sprigs over the top and serve.

Perfect with couscous.